Leek, Mushroom and Chard Tart - GF

This is a combination of a few different recipes that I have been eyeing for awhile. I had it for dinner tonight and it was filling and extraordinarily good. The crust is very....healthy tasting, in a "I know this is good for me" kind of way. It actually reminds me of a whole wheat crust.

Gluten Free Leek, Mushroom and Swiss Chard Tart

Makes 4 - 4 1/2 " tartelettes

For the Crust (this crust recipe makes a double batch, I froze half of it)

*Adapted from a recipe at La Tartine Gourmande

1/2 C almond meal flour

1/2 C quinoa or oat flour (I grind mine in a coffee grinder from quinoa flakes)

1/2 C brown rice flour

1/4 C sesame seeds, optional

1.5 tsp xantham gum

1/2 tsp salt

7 TB butter or non-hydrogenated shortening, cold, cubed

1 egg

4 TB cold water, or more as needed

1. Preheat oven to 400 degrees.

2. In a food processor combine the flours, sesame seeds, xantham gum and salt. Process for a few seconds until well combined.

3. Add the butter/shortening and pulse until it resembles crumbs.

4. Add the egg and continue to pulse for a few seconds. Add the water, one tablespoon at a time until the dough detaches from the bowl.

5. Press into the bottom and up the sides of your tart pans. Poke a few holes in the bottom with a toothpick. Set aside.

For the Filling

2 TB extra virgin olive oil

1 leek, white part only, sliced thin

1 C mushrooms, diced

1 C chopped swiss chard

3 garlic gloves, finely minced

1/4 tsp fresh thyme

salt and pepper

pinch of red pepper flakes

2 eggs

1/4 C cream or dairy alternative (I used almond milk)

2 TB milk or dairy alternative (I used more almond milk)

1 oz goat cheese, optional

1. Heat the oil over medium heat. Saute the leeks, mushrooms and chard for 3 minutes. Add the salt, pepper and red pepper flakes. Add the garlic and fresh thyme and saute an additional three minutes. Avoid browning the garlic. Turn off the heat.

2. In a medium mixing bowl beat the eggs with the cream/milk. Stir in the cooked vegetables, and cheese if using.

3. Pour the filling into the pans. Bake at 400 degrees for 20-25 minutes, until the center is set. Let cool for 5 minutes before removing from pans. Serve with a side salad of fresh salad.

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